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Almond cream - La Classica

Almond cream - La Classica

Regular price €6.50
Regular price Sale price €6.50
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Sciara Almond Cream contains 30% Sicilian Almonds , peeled and lightly toasted.

With Sciara "La Classica" Almond Cream it is possible to fill cakes, desserts and crepes or enrich slices of bread, plain or toasted, to indulge in a delicious moment of pleasure.
The "La Classica" Almond Cream, made with a purely artisanal process, does not contain preservatives or colorings .
Our spreadable Almond Cream represents a delicious way to benefit from all the properties of the Almond, a seed with high nutritional value and rich in beneficial elements.
Discover all the available formats of our Almond Cream.

Enjoy "La Classica" Almond Cream by spreading it on bread, biscuits or on your desserts thanks to our practical Spalmino .

If you don't yet know Sciara Almond Cream and want to try it in a smaller format, choose the trio of 40 gram jars!

Also available in a SUGAR FREE version.


White cream [sugar, oils (sunflower) and non-hydrogenated vegetable fats, skimmed MILK powder (10%), whey powder, emulsifier (sunflower lecithin), flavoring (vanillin)], ALMOND (30%).
Almond origin: Sicily.

Warnings for consumers:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

(average values ​​per 100 g)*: Calories 596 Kcal/2484 KJ, Fats 45.20 g, Saturated fats 9.08 g, Carbohydrates 36.27 g, Sugars 34.71 g, Proteins 11.71 g, Fiber 1, 50 g, Salt 0.134 g

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.


18 months from the production date.
Keep in a cold and dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

Method of use

MANDORLOTTI (biscuits with almond cream)
Flour 00 150 g
Sciara Almond Cream 1 jar 190 g
Medium egg 1
Dark chocolate 100 g
Fresh cream 90 g
Chocolate flakes to taste
Pour the Sciara Almond Cream into a bowl and add the egg: mix well with a fork.
Add the flour and mix again to obtain a homogeneous and firm mixture.
Preheat the oven to 150°C and put the dough in the fridge for 15 minutes.
Meanwhile, prepare the ganache: chop the chocolate with a knife and pour it into a bowl.
Heat the cream in a saucepan bringing it to the boiling point and pour it hot over the chocolate, stirring with a whisk so that it melts and allows you to obtain a smooth, homogeneous and glossy cream.
Cover the ganache with a sheet of plastic wrap and let it cool, then put it in the fridge for 15-20 minutes.
Take back the Mandorlotti dough and form balls the size of a walnut. With your thumb, make a hollow in the center and place the pastries on a baking tray lined with parchment paper.
Bake for 13-15 minutes maximum, remove from the oven and let cool completely.
Take the ganache back, whip it into a cream with an electric whisk and use it to fill the hollow you created in your Mandorlotti.
Decorate with the chocolate flakes and serve.


Le migliori Mandorle Siciliane per una Crema irresistibile e golosa.

Senza glutine.

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